Preheat oven to 150°C.Season the lamb shoulder very heavily with lots of salt and pepper and place it in the baking tray skin-side up. Cover the lamb first with a sheet of baking paper, then use a large sheet of foil to cover the top of the lamb and around the baking dish. Place in the oven for the next 6 hours.

Carefully pull out the lamb, turn up your oven to 220°C or as high as it will go, un-wrap the foil and take away the baking paper. Back in it goes for the final half hour to give you a nice crispy skin.Once it’s ready, the lamb should be so soft that you can carve it on your Byron Bay Chopping Board, and enjoy!